May 2007—Malinda & Suzy

Piña Coladas

Roasted Red Pepper and Rosemary Hummus
Stuffed Cherry Tomatoes
Potato Skins

Italian-American Cheeseburgers
The Schlow Burger

Greek-Style Couscous Salad
Lemony Oven Fries

Fruit Kabobs with Sweet Balsamic Dressing


Piña Coladas

1 can Cream of Coconut (preferably Coco Lopez brand)
Pineapple Juice
Ice

If you have a large blender, put the whole can of cream of coconut into the blender, then fill the can with pineapple juice and add to blender. Fill the remaining blender with ice and blend until smooth. If you have a small blender then just do half batches at a time. Continue to add ice until the sweetness is just right for your taste. If you don’t add enough ice it is very sweet! Enjoy!


Roasted Red Pepper and Rosemary Hummus

2 cans (15 oz) chickpeas (garbanzo beans), drained
1 small jar (6 oz) roasted red bell peppers, drained & coarsely chopped
Juice of 1/2 lemon
2 cloves garlic
4 stems fresh rosemary, leaves stripped from stems
Coarse salt & freshly ground pepper, to taste
2 Tbsp extra virgin olive oil
Flat breads, bagel chips, & fresh veggies to serve with it

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt, and pepper in a food processor. Turn the processor on and stream in the olive oil. Remove spread to a serving bowl and surround with breads & veggies.


Stuffed Cherry Tomatoes

36 Large cherry tomatoes
4 hard boiled eggs
1/3 cup mayo
1 Tbsp Dijon mustard
1/4 tsp curry powder
2 Tbsp Chopped chives
10 whole chives

Cut a slice off the top of each tomato and use a spoon (or a strawberry huller) to remove the meat and seeds. Set upside down on paper towels to drain.

Put the eggs, mayo and mustard in a mixing bowl and mash with the back of a fork until fairly smooth. Add the remaining ingredients, mix and taste for spicing.
About 1 hour before serving, fill each tomato with egg salad, garnish with several 2-inch chive spears standing up out of the tomato.


Potato Skins

6 6-oz baking potatoes
2 tablespoons olive oil
Salt
Pepper
All-American Topping

Preheat oven to 350. Scrub potatoes: cut each potato in half length-wise. Brush cut surfaces with oil and sprinkle with salt and pepper. Place potatoes cut sides up in oven. Cook 50 to 60 minutes or until tender. Carefully scoop out the insides of each potato half, leaving a 1/2-inch shell. Brush the insides of the potato shells with any remaining oil. Cut each half into fourths. Fill with All-American Topping. Return potatoes to grill (or oven) filled sides up. Grill for 5 to 7 minutes (medium heat) or until heated through.

All-American Topping:

In large skillet cook 6 slices bacon until crisp: remove from skillet and crumble. Combine crumbled bacon; 1/2 cup thinly sliced green onions and 2 tablespoons ranch salad dressing (I like to make the Hidden Valley Ranch packet dressing). Divide among potato shells. Sprinkle with 1 cup shredded cheddar or American cheese.


Italian-American Cheeseburgers

1 1/2 pounds lean ground beef
3/4 cup crumbled Gorgonzola cheese (3 oz)
1/4 cup snipped sun dried tomatoes (oil packed)
1 Tbsp snipped fresh thyme
4 garlic cloves, minced
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup crumbled Gorgonzola cheese (1 oz)
1 Tbsp snipped sun dried tomatoes (oil packed)
6 sourdough rolls, split and toasted
Sliced red onion
Sliced tomato
Mayo

In a large bowl combine beef, the ¾ cub Gorgonzola cheese, the 1/4 cup dried tomatoes, the thyme, garlic, salt, and pepper. Shape mixture into six 1/4- inch-thick patties.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F)., turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover: grill as above.

Remove burgers from grill. Top with the ¼ cup Gorgonzola cheese and the 1 Tbsp. dried tomatoes. Serve burgers on Sourdough rolls with sliced red onions, tomatoes, and mayo.


The Schlow Burger
(makes 4 burgers)

1/2 cup mayonnaise
4 tsp prepared horseradish
Juice of 1/2 lemon
2 lb ground beef
1/4 cup extra virgin olive oil
Kosher salt & pepper
4 slices Cheddar
4 hamburger buns (onion, butter, poppyseed, etc.)
2 cup Canola oil
2 large onions, sliced into thin rings (about 4 cups)

Bring canola oil and 1 sliced onion (slice the onions as thin as you can because they’ll cook faster) to a boil in a heavy medium saucepan over high heat. Reduce heat to a bubbling simmer, turning onions with a fork every 30 seconds. Cook until they turn golden brown (stovetops vary, but this will take about 30-40 minutes.) They turn brown quickly when they’re done, so make sure to keep an eye on them. If necessary, adjust heat to maintain rolling bubbles. Remove onions from oil and arrange in a single layer on paper towels. Repeat process with the second onion, cooking in the same hot oil.

Preheat one side of grill to high; oil the grill grate. Whisk mayonnaise, horseradish, and lemon juice together for the sauce in a bowl; season with pepper. (you can make this a few days ahead) Combine the ground beef with oil, salt, and plenty of pepper. Divide meat into 4 patties and refrigerate until 5 minutes before grilling. (Don’t prepare the meat more than 1 hour ahead; the salt pulls the juices)

Grill burgers over high heat until done. Transfer burgers to the cool side of the grill (or an upper shelf) and top each with a slice of cheese. Turn the grill off, close the lid, and let rest 4 minutes. Heat the buns briefly, if desired. To assemble, place burger on bun, spread with sauce, top with onions, and season with pepper. Spread more sauce on the top half of the bun and place it on the burger.


Greek-Style Couscous Salad

1 package Near East Couscous Original Plain
1/4 tsp. black pepper
3-4 Tbsp lemon juice
3 Tbsp Olive oil
2 large tomatoes, chopped
1 large cucumber chopped
1/2 cup green pepper chopped
1/2 cup red onion chopped
2 tsp fresh dill (1 tsp dry)
4 oz feta cheese

Prepare couscous according to package directions, except omit butter or olive oil and add black pepper with water.

In large boll, combine prepared couscous, lemon juice and olive oil. Add tomatoes, cucumber, green pepper, red onion, and dill. Chill 4 hours to overnight.
Stir in feta cheese just before serving. Serve over lettuce if desired.


Lemony Oven Fries

1/3 cup olive oil
1 large lemon, thinly sliced
1/4 cup fresh flat-leaf parsley
1 20-oz package frozen French-fried potatoes (about 5 cups)
Coarse Sea Salt
Lemon wedges

In a large skillet heat olive oil over medium heat, carefully add lemon slices. Cook for 3 to 5 minutes or until lemon begins to brown, use tongs to turn lemon slice occasionally. Add parsley to the oil. Cook 20 to 30 seconds more or until parsley is crisp. Remove lemon slices and parsley with slotted spoon; drain on paper towels. Reserve the lemon-flavored oil (you should have about 3 tablespoons).

In a large bowl toss frozen potatoes with the 3 tablespoons reserved lemon-flavor oil until well coated. Place on a baking sheet. Bake according to package directions or until potatoes are brown and crisp, stirring occasionally.

To serve, toss potatoes with lemon and parsley. Sprinkle generously with sea salt. Squeeze lemon wedges over fries: serve immediately.


Fruit Kabobs with Sweet Balsamic Dressing

Sweet Balsamic Dressing:

1/2 cup powdered sugar
3 tablespoons white balsamic vinegar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
3/4 cup grape seed or canola oil
1 tsp poppy seeds

In blender or food processor, combine all dressing ingredients except oil and poppy seeds. With machine running, slowly add oil to make a thick dressing. Stir in poppy seeds.

Arrange fruit kabobs with fruit of choice. Top with sweet Balsamic Dressing. You can also serve sliced fruit on top of Bibb lettuce and then top with Balsamic Dressing.

April 2007—Amber & Elizabeth

Bruschetta with Chickpea Puree and Arugula
Italian Salad with Perfect Italian Dressing
Zucchini with Toasted Feta Cheese
Manicotti
Chocolate Cupcakes and Peanut Butter Icing


Bruschetta with Chickpea Puree and Arugula

Ingredients

For toasts:

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil

For topping:

1 (19-oz) can chickpeas, rinsed and drained (2 cups)
1/3-cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2-teaspoon salt
Chopped arugula salad

Preparation

Make toasts: Put oven rack in middle position and preheat oven to 425°F.

Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1-teaspoon oil. Bake until golden, about 12 minutes.

Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

Assemble bruschetta: Spread toasts with chickpea purée and serve topped with arugula salad.

Cooks' note:

Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.

Chopped Arugula Salad

1 garlic clove
3 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 red bell peppers
1 small red onion, halved lengthwise, then very thinly sliced crosswise
3/4 lb arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

Mince garlic and mash to a paste with a pinch of salt, and then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, and then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

Cooks' notes:

• Dressing can be made 1 day ahead and chilled in an airtight container. Shake before using.
• Bell peppers can be roasted 1 day ahead and chilled, covered with plastic wrap.
• Arugula can be washed and dried (but not chopped) 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Makes 6 servings, as part of first course.

Gourmet, November 2004


Italian Salad

1/2 bunch Red Leaf Lettuce
1/2 bunch Bib lettuce
1/2 cup fresh shaved Parmesan cheese
1 can white beans
1 small can olives
1/3 cup pepperocinis

Perfect Italian Dressing

1/4 cup red wine vinegar
1/2 cup olive oil (not light)
1 tsp garlic salt
1/4 tsp. salt
1 tsp oregano
1 tsp basil
1/4 tsp ground pepper

Mix and refrigerate before serving


Zucchini with Toasted Feta Cheese

Heat oven to 400°F.

Cut zucchini in halves. Place on sheet with a small amount of water as a base. Poke a few holes in zucchini and cover with foil. Bake for approximately 20 minutes (done when tender). Turn on broiler to 500°F. Brush tops with olive oil. Sprinkle with garlic salt. And add feta cheese to the top. Broil for approximately 5 minutes-cheese browns


Manicotti
—Molly Carminio

Sauce:
5-10 leaves of fresh basil finely cut
4-5 Tbsp olive oil (not light)
5-6 WHOLE cloves of garlic (if using jarred 3)

Sauté in a pot on medium until garlic starts to look clear, don’t brown it
add:

3 (29 oz) cans Hunts tomato sauce
1 (15 oz) can Hunts tomato sauce
1 1/2 tsp. oregano
2 tsp parsley
1 1/2 -2 tsp basil (only if you didn’t use the fresh at the start)
1/2 to 3/4 tsp garlic salt (start with half, cook for 20 minutes if it needs more, add)
Cracked pepper to taste

Sauté for 20 minutes. Fish out the whole garlic pieces (otherwise it is WAY to garlicky.)

Cheese filling:

32 oz grated mozzarella
2 lbs ricotta cheese
1 tsp basil leaves
1 1/2 Tbsp parsley
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp salt
3 eggs

Stuff the shells:

3 boxes of manicotti shells (using about 2 and 1/2)

DON’T cook the shells! Stuff and put in a pan. Add 2/3 sauce to 1/3 water over stuffed shells. Cover with foil and cook at 350 for 50 minutes.

Start checking to see if done by poking with a fork, may need to add extra sauce.


Chocolate Cupcakes and Peanut Butter Icing

12 Tbsp unsalted butter, room temp
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, at room temp
2 tsp vanilla
1 cup buttermilk, shaken at room temp
1/2 cup sour cream, room temp
2 Tbsp brewed coffee
1 3/4 flour
1 cup good cocoa powder
1 1/2 baking soda
1/2 kosher salt

Preheat oven to 350°F. Line muffin tins.

In bowl cream butter and sugars on high until light and fluffy. Lower speed and add eggs one at a time, then add the vanilla. In separate bowl whisk buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure its blended.

Divide the batter into tins, bake for 20-25 minutes, cool for 10, remove and cool to frost.

Peanut Butter Icing

1 cup confectioner’s sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, room temp
3/4 tsp vanilla
1/4 tsp kosher salt
1/3 cup heavy cream

Place the sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium until creamy. Add the cream and beat on high until it is light and smooth.

Barefoot Contessa at Home

March 2007—Easter Sides

Shrimp and Bacon Deviled Eggs
Michelle

8 hard cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup mayo

1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black & red pepper
1/2 cup cooked medium shrimp peeled and chopped
2 tablespoons chopped fresh parsley
3 center cut bacon slices (I like the maple flavored) cooked and crumbled

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through peppers) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon. Refrigerate and cover with plastic wrap. This recipe can be made a day ahead.

This recipe yields 8 servings and the serving size is 2 stuffed egg halves.


Garlic and Herb Tomatoes
Hillary

3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 cup crumbled feta cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the olive oil in a sauté pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Remove from heat and stir in feta. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.


Spanokopita
Bonnie

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400 degrees F,

Heat the olive oil in a sauté pan and add the scallions, Cook for 5 minutes or until soft, Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough, Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.


Chicken and Wild Rice Chowder
Malinda

1 cup sliced carrots
1 cup sliced celery (2 stalks)
1 cup quartered mushrooms
3 Tbsp. butter
3 Tbsp flour
2 14 oz cans chicken broth
2 chicken breasts cooked and chopped
3/4 cup cooked wild rice
1/4 tsp. ground black pepper
1 1/2 cups half-and-half

In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through.

Makes 4 servings. (Chowder will be very thin after you add the half-and-half. If you like your chowder a little more thick, continue to simmer several minutes more…it will thicken).

*Tips: Make sure you plan ahead and cook your wild rice. Some recipes take about 1 hour. I like to cook my rice in broth or add a little bullion to add some flavor to the rice.

Tastes great with rotisserie chicken or slightly seasoned chicken.


Rosemary Rice with Fruit & Pecans
Luci

10 tablespoons butter
4 cups chopped onions
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
3/4 teaspoon ground cinnamon
4 c. Cooked Rice (rice cooked in light chicken broth)
1 cup pecans, toasted, chopped

Melt butter in skillet over medium heat. Add onions; sauté until golden, about 15 minutes. Add wine and next 6 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Gently stir fruit mixture into already cooked rice. Season rice with salt and pepper. Add Pecans right before serving.

Makes 12 servings.


Au Gratin Potatoes
Nanette

6 Yukon Yellow Gold Potatoes- peeled
2 Sweet Onions- sliced horizontally
1 lb large Mushrooms
1 1/2 cup Grated cheddar cheese
1/2 Cup Sour cream
1/2 Cup Fresh grated Parmesan
1 can Cream of mushroom soup
1/2 C. cream
French fried onions

Slice peeled potatoes, onions and whole fresh mushrooms. Layer each in a 9x13 pan (slice with a mandoline for a uniform look)

Combine ingredients for sauce: can of cream of mushroom soup thinned with milk and cream, 1 C grated cheddar cheese, grated parmesan, sour cream, pepper and Lawry’s. Pour on top over the sliced veggies. Put 1/2 C grated cheese on top with French fried onions.

Cook 1 hour plus on 350 degrees. (After 1 hour check to see if cheese has browned and vegetables are soft.)

(My mother in law served these at Christmas. Only problem is she couldn’t find the recipe. So, she jotted down the ingredients for me and I put the recipe together as best I could. The greatest thing about this dish is with the mushrooms and onions it looks so pretty when you serve it. It isn’t soupy like most Au Gratin dishes. The key is to use the Yukon potatoes as they are softer and moister. The sweet onions are also best for flavor. Choose the largest mushrooms you can find.)


Creamed Corn
Janine

1 1/2 cups half and half
1 cube chicken bouillion cube
2 teaspoons sugar
2 (10 oz) packages frozen white corn
2 Tablespoons butter, melted
2 Tablespoons flour

Blend together half and half, chicken bouillon cube, and sugar in saucepan. Bring to a boil. Add corn to boiling liquid, Return to boil, reduce heat, and simmer 3-5 minutes. Melt butter in separate small saucepan, add flour and cook stirring constantly until paste is formed. Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to a boil, stirring frequently, until thickened. Remove from heat. Yummy.


Mixed Berry and Chicken Salad
Hillary

Serves 6 as a main course or 1-2 as a first course

A colorful combination of blackberries, raspberries, and ripe, juicy strawberries makes this salad a perfect celebration of summer. If you like, assemble the salad in front of your guests, as it goes together easily. quickly, and with flair

Candied Walnuts
Vegetable-oil. cooking spray
1 large egg white
10 ounces walnut halves and pieces
3/4 cup firmly packed light brown sugar

Blackberry-Champagne Vinaigrette
1 shallot, quartered
1 small clove garlic
1 tablespoon Dijon mustard
2 tablespoons sugar
1/8 teaspoon kosher salt
Dash of freshly ground white pepper
11/2 cup Champagne vinegar
1/3 cup blackberries
1/2 cup candied walnuts
1 1/2 cups canola oil

1 pound mixed baby greens
1 1/4 pound boneless, skinless chicken breasts, seasoned with salt and pepper, cooked, and julienned
1 1/2 cups crumbled blue cheese (about 6 ounces)
2 cups candied walnuts
Kosher salt
Freshly ground black pepper
1/2 pint raspberries
1/2 pint blackberries
1 pint strawberries, hulled and halved

To make the Candled Walnuts, preheat the oven to 325°F. Spray the bottom of a rimmed baking sheet with the cooking spray. In a bowl, whisk the egg white until it is completely foamy and no liquid remains. Fold in the walnuts and brown sugar, and then toss gently to coat evenly. Arrange the walnuts on the prepared baking sheet, keeping the individual pieces separate.

Bake until the egg white-sugar mixture is cooked through and the nuts are golden brown, 12 to 14 minutes, Loosen the nuts from the pan with a spatula and set aside on a plate to cool. Measure out 1/2 cup for adding to the vinaigrette and the balance for adding to the salad. (The nuts can be made up to 2 days ahead and stored at room temperature in an airtight container.)

To make the Blackberry-Champagne Vinaigrette, in a blender or in a food processor fitted with the metal blade, combine the shallot and garlic and process until finely minced. Add the mustard, sugar, salt, pepper, vinegar, blackberries, and the 1/2 cup walnuts and process to combine the ingredients thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste and adjust the seasoning.

To assemble the salad, in a large bowl, combine the greens, chicken, blue cheese, and the 2 cups walnuts. Drizzle about 1 cup of the vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper. Add two-thirds each of the raspberries, blackberries, and strawberries and toss gently to mix well.

Using longs, transfer the salad to chilled salad bowls or plates (see Cook's Note), building height in the center. Scatter the remaining berries evenly on top of the salads. Serve immediately.

COOK'S NOTE, The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 1 week. Use on almost any salad of mixed greens or vegetables.


Blueberry Buckle
Luci

2 cups plus 1-2 tablespoons sifted-all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries
Topping: 1/4 cup butter, 1/2 cup sugar, 1/3 cup sifted all-purpose flour, 1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Grease an 8-inch springform pan.

Sift 2C. flour, baking powder, and salt. Set aside. Cream the butter and sugar until fluffy. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining tablespoon or 2 of flour and fold in. Pour batter into the prepared pan. Set aside. Combine ingredients for topping in food processor or with fork to make a crumbly mixture. Sprinkle this over the batter, spreading it with your hand.

Bake for 40 minutes- adding additional time if needed. Some ovens take up to 1 hour. Serve it with rum flavored whipped cream.


Chocolate Covered Strawberry Tart
Amber
(Shell—Best American, Recipe—Tart:Family)

Shell:
1 large egg yolk
1 T. heavy cream
1 teaspoon vanilla extract

Mix and set aside

1 and 1/4 cup flour
2/3cup confectioners' sugar
1/4 t. salt

Combine in food processor.

8 T. unsalted butter cut into 1/2 inch cubes.

Scatter over the top of above flour mix and pulse until coarse meal

Add the egg mixture and pulse for 12 seconds, until dough comes together. Turn out onto a sheet of plastic and press into a 6-inch disc, cover and refrigerate for an hour.

Rollout and place in tart pan and freeze for 30 minutes

Before baking put a square of foil into the tart and over the edge with weights Bake at 375 for 30 minutes, take out, pull off the foil and put back in for 5 minutes.

Filling:
6 T. unsalted butter
1 1/2 cups heavy cream
14 ounces bittersweet chocolate (Callebaut of Trader Joe's Pound Plus-tried it with Scharffenberger and didn't like it as well)

1. Chop the chocolate into chunks.
2. In a medium saucepan over medium heat lightly caramelize the butter
3. Pour in the cream and heat until the mixture bubbles, stirring frequently
4. Add chocolate and stir or whisk until smooth

2 pints large strawberries cut in half and place cut side down in shell and pour warm chocolate sauce over and refrigerate until set.

Yummy with fresh whipped cream over too (rich though)


Coconut Cream Pie


An American classic with an original topping; fluffy meringue replaces traditional whipped cream on this delicious pie.

Serving: Makes one 9-inch pie

All-purpose flour, for dusting
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 Cups canned unsweetened coconut milk
2/3 Cup granulated sugar
5 Tablespoons cornstarch
1/4 Teaspoon salt
2 Ounces semisweet chocolate
1 Cup heavy cream
1/4 Cup confectioners sugar

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.

Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees F.

Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.

Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.

Whisk a quarter of hot milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)

Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.

Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes

Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.


Baked French Toast Casserole with Maple Syrup
Nanci

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.